Ingredients
- 4 medium Beets peeled and sliced 1/4 inch thick
- 4 tbsp Pecans
- 2 tbsp Sugar
- 4 tbsp Water
- 2 tbsp Extra-virgin olive oil
- 1 lb Sirloin steaks
- 2 Tbsp Montreal steak seasoning
- 4 cups Arugula
- 4 Radish sliced into thin rounds
- 1/4 Red onion thinly sliced
- 4 tbsp Goat cheese crumbled
- 1/4 loaf Crusty bread toasted and drizzled with olive oil
DRESSING
- 6 Tbsp Extra-virgin olive oil
- 1 Tsp Dijon mustard
- 3 Tbsp White balsamic vinegar
- 2 cloves Garlic grated
- 1 tsp Brown sugar
Instructions
- Preheat the oven to 375 degrees.
- Preheat a grill or grill pan on medium heat.
- Place the beets on a foil lined baking sheet. Drizzle with olive oil, season with salt and pepper. Bake the beets until tender, about 15 - 20 minutes. Set aside to cool.
- In a saute pan on medium heat, add pecans, sugar, and water to the pan. Simmer until most of the liquid evaporates and turns into a thick syrup. Place the contents on a piece of parchment paper and allow to cool completely. (Place in the freezer for faster cooling results).
- Generously season both sides of the steak with the steak seasoning and salt and pepper.
- Lay down the arugula, top with onions and radish.
- Grill the steaks on both sides to your desired temperature using a thermometer. (see below) Once cooked set on a cutting board to rest for 3 minutes.
- In the meantime, whisk all of the ingredients for the dressing in a bowl. Season with salt and pepper to taste.
- Lay the cooled beets on the arugula. Break apart the candied pecans and place them on top of the salad along with the goat cheese.
- Thinly slice the steak against the grain and serve it over the salad.
- Dress the salad before serving with crusty bread on the side.
Video
Notes
Steak Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 591kcal | Carbohydrates: 31g | Protein: 33g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 341mg | Potassium: 964mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1131IU | Vitamin C: 23mg | Calcium: 117mg | Iron: 5mg
Steak & Beet Salad w/ White Balsamic Vinaigrette
Ingredients
- 4 medium Beets peeled and sliced 1/4 inch thick
- 4 tbsp Pecans
- 2 tbsp Sugar
- 4 tbsp Water
- 2 tbsp Extra-virgin olive oil
- 1 lb Sirloin steaks
- 2 Tbsp Montreal steak seasoning
- 4 cups Arugula
- 4 Radish sliced into thin rounds
- 1/4 Red onion thinly sliced
- 4 tbsp Goat cheese crumbled
- 1/4 loaf Crusty bread toasted and drizzled with olive oil
DRESSING
- 6 Tbsp Extra-virgin olive oil
- 1 Tsp Dijon mustard
- 3 Tbsp White balsamic vinegar
- 2 cloves Garlic grated
- 1 tsp Brown sugar
Instructions
- Preheat the oven to 375 degrees.
- Preheat a grill or grill pan on medium heat.
- Place the beets on a foil lined baking sheet. Drizzle with olive oil, season with salt and pepper. Bake the beets until tender, about 15 - 20 minutes. Set aside to cool.
- In a saute pan on medium heat, add pecans, sugar, and water to the pan. Simmer until most of the liquid evaporates and turns into a thick syrup. Place the contents on a piece of parchment paper and allow to cool completely. (Place in the freezer for faster cooling results).
- Generously season both sides of the steak with the steak seasoning and salt and pepper.
- Lay down the arugula, top with onions and radish.
- Grill the steaks on both sides to your desired temperature using a thermometer. (see below) Once cooked set on a cutting board to rest for 3 minutes.
- In the meantime, whisk all of the ingredients for the dressing in a bowl. Season with salt and pepper to taste.
- Lay the cooled beets on the arugula. Break apart the candied pecans and place them on top of the salad along with the goat cheese.
- Thinly slice the steak against the grain and serve it over the salad.
- Dress the salad before serving with crusty bread on the side.
Video
Notes
Steak Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 591kcalCarbohydrates: 31gProtein: 33gFat: 37gSaturated Fat: 8gCholesterol: 76mgSodium: 341mgPotassium: 964mgFiber: 4gSugar: 11gVitamin A: 1131IUVitamin C: 23mgCalcium: 117mgIron: 5mg
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